Holiday Cranberry-Hazelnut Tarts

A sweet cranberry and hazelnut caramel custard fills mini phyllo tart shells for this easy dessert that makes enough to feed a crowd at holiday parties or potlucks.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 94 Calories

Ingredients

• ½ teaspoon salt
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• ½ cup light corn syrup
• 1 cup dried cranberries
• 1 tablespoon molasses
• 6 tablespoons unsalted butter
• 3 large eggs
• 60 each pre-baked mini phyllo dough shells
• 2 cups shelled hazelnuts
• ⅛ teaspoon ground cloves, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.

Step 2

Chop hazelnuts and cranberries into small pieces by hand or in a food processor.

Step 3

Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.

Step 4

Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.

Step 5

Bake in the preheated oven until golden and set, about 25 minutes.